Roquefort

Roquefort is one of the most famous blue cheeses in the world, a classic French cheese of sheep's milk, respectfully called “the king of cheeses and the cheese of kings.” It holds protected-origin (AOP) status.

The main uniqueness of roquefort is the place of its maturation: by tradition, true roquefort matures exclusively in the natural limestone caves of Mount Combalou near the village of Roquefort-sur-Soulzon. It is precisely the special microclimate of these caves and the noble mould Penicillium roqueforti, with which the cheese is inoculated, that give it its inimitable character. Roquefort has a moist, crumbly, friable white mass, veined with blue-green streaks of mould, and a rich, sharp, salty yet creamy taste. It is eaten with bread, pears, nuts, and honey, added to sauces and salads, and served with sweet wines. Expressive, noble, and ancient, roquefort is a true pearl of French gastronomy.